Easy Oven-Baked Pork Tenderloin

Pork tenderloin is one of my favorite pork cuts. It’s very lean and healthier that most other meat cuts out there. It’s miss Piggy’s equivalent of chicken or turkey breast. If cooked properly, it can be very flavorful, moist and tender. Baking in the oven is probably the easiest and most fool-proof way to cook tenderloin, in my opinion. Similar to vadouvan chicken wings, tenderloin does not take long to cook and can be fully done in about half and hour. How awesome is that? Throw it in the pre-heated oven and, 25 minutes later, a delicious dinner is ready.

Pork tenderloin by itself is not a very flavorful piece of meat, just like chicken or turkey breast, so it really benefits from either injecting or marinating. I like both methods, and which method I pick really depends on my mood and circumstances. If I don’t have the time for marinating, I inject. If I have the time needed, I marinate.

Marinating is less messy and easier – mix salt and spices, rub on the meat, and refrigerate. All the spices and salt evenly penetrate the meat, making it perfectly seasoned and flavorful throughout.
Just like with cooking chicken or turkey breast, it’s crucial not to overcook tenderloin as it’s a very lean cut and will start drying out really quickly when the temperature starts getting close to 150 degrees F. USDA recommends cooking pork steaks, chops, roasts to internal temperature of 145 degrees F.

At this temperature the meat is tender and juicy, with a light pinkish hue in the center. If you are not fond of the pink color on you pork tenderloin slices, take the internal temperature to about 150F – 155F. The meat will be just a tad drier, but still very much succulent and tender. Make sure to use ThermoWorks Thermapen or any other accurate instant read thermometer to help you hit the right temperature. In my oven on top rack the tenderloins hit 145F at about 20-22 minutes and 150F at about 23-24 minutes.

In small bowl or a cup mix all dry ingredients such as onion powder, garlic powder, ground black pepper, dried oregano, coriander and salt. Rub the seasoning mix all over the tenderloins, ensuring that no spots are left unseasoned. Place tenderloins in a zip-lock back, close and refrigerate for 8-10 hours. If you are in a rush, you may skip the refrigeration, but tenderloins will be much more flavorful if you let them marinate in seasoning. Try not to skip this step.

Put tenderloins and 2 tablespoons of butter in the roasting pan and cook for about 22-25 minutes, until internal temperature in the middle of the thickest part reaches 145 F. About 12 minutes into the baking, brush the tenderloins with the melted butter from the roasting pan. This will help keep the surface of the meat from drying out and give the bark it's nice golden color.